Posole Soup

Posole Soup

21

"Authentic Posole is made with the pig's head; the ears are the delicacy. This simple recipe uses more 'acceptable' ingredients."

Ingredients

2 h 55 m servings 630 cals
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Nutrition

  • Calories:
  • 630 kcal
  • 31%
  • Fat:
  • 30.8 g
  • 47%
  • Carbs:
  • 37.8g
  • 12%
  • Protein:
  • 50.2 g
  • 100%
  • Cholesterol:
  • 143 mg
  • 48%
  • Sodium:
  • 1686 mg
  • 67%

Based on a 2,000 calorie diet

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Directions

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  1. In a large pot over high heat, combine the pork, salt and water to cover. Bring to a boil and reduce heat to medium low. Allow to simmer for two hours, skimming foam as necessary.
  2. Remove from heat and take the bones out of the stock. Cool and de-fat the stock. Remove pork from bones and return meat to stock. Add the hominy and chili powder and simmer over low heat for 30 to 45 minutes.
  3. Serve by placing soup in bowls. Each diner then adds their own cabbage, radishes, onion and lime juice to taste. Eat by dipping spoon deep down to bottom of bowl, lifting to bring up the meat, hominy, soup and layered vegetables.
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Reviews

21
  1. 27 Ratings

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Good basic recipe, not quite the same, but good. I prefer to use dried new mexico chiles, soak in boiling water to rehydrdate and then puree in blender, and add pureed chile to soup. The cabba...

This is a really good recipe! I would prefer no cabbage, add some camino, garnish with raw onions and fresh cilantro, serve with corn tortillas. Yum! Thanks for sharing the recipe!

Very good. I used chicken instead of pork and added chicken bouillon and chili powder while cooking the chicken.

Very good! A few minor alterations...I boiled the pork in the water w/ the chili powder (maybe a little more than what was called for) as well as a couple of spoonfuls of granulated chicken bou...

Very easy to make. Husband states its authentic and very very good. Just like the Posole in California. We live in Michigan.

Yum. My husband is a big Posole fan, and kids ate well. I offered more types of veggies to add when served. Mexican style cheese is also good with it.

A very easy version of a traditional Mexican soup. I made this to satisfy my son's craving for menudo, which I refuse to cook. (The smell of tripe is overwhelming!) My sixteen year old ate 4 ...

Delicious! I made this receipe with the slightest alteration. the last 30-45 min i simmered it, i put in the soup some cilantro not cut or anything and some lime and oh it was delicious!!!

needs more flavor. Not very authentic. Add lime wedges on the side with cilantro, chopped cactus, cotija cheese, pureed chili sauce and onion for more flavor. We simmer whole garlic heads in our...